OUR SKILLS

At the industrial level:

• Mastery of the technologies for cooked sugars, chews and caramels (with or without sugar).
• The design of new recipes a pilot workshop prior to the industrialisation phase.
• Adapting and improving existing formulas (taste, texture, cost).
• Production capacity and available storage.
• Packing into Cushion sachets and doy packs (reclosable) from 70g to 14kg.
• Quality control and product traceability from manufacturing up to the point of sale.

At the commercial level:

• Mastery of the food distribution channels (hypermarkets and supermarkets, hard discount) and the impulse channel (cash, bakeries, tobacconists, etc.) in France and abroad.
• Packaging designed for clients and targets.
• Analysis of markets and the marketing culture.